Turner County herald. (Hurley, Dakota [S.D.]) 1883-19??, 1887-09-15
THE HOUSEHOLD.



Matthieu Williams in his delightful
Chemistry of Cooking tells US that cheese
is not appreciated at its proper value as a
nourishing food, writes Catherine Owen, in
the Pittburgh Chronicle. He quotes statis-
tics to prove that it is the most nourishing
of all foods, except cream, and advises a
very extensive use of it for economical
reasons.
The handsomest of all cheese dishes is
fondue. The oven of a kerosene stove
will cook it to perfection. Only one pre-
caution is necessary, it must be put in the
oven not more than fifteen minutes before
you want it on the table. 1t will leave the
oven throbbing with its own lightness. with
glossy brown cap and golden crevices,
but If not quickly brought to the table its
excellence and beauty will both be lost
foNDUE.-A paper case, or small silver
dish, is proper for this, but any thick dish
that can appear on the table will do. 1t
always must be baked in the dish in which
it is served. Put into small saucepan
one tablespoonful of butter, one of flour,
stir over the fire till they bubble; then add
n gill OF milk or cream; this now makes
very thick, white sauce, which you must
stir we'll to prevent turning. When smooth
stir into it three ounces of finely grated
cheese, of fine quality, scant saltspoonful
of salt, and tiny pinch of cayenne; turn
it into bowl, and stir into it the beaten
yolks of two eggs, thoroughly whisk the
whites of three eggs solid, stir them gently,
the last thing. Butter the dish or paper
case in which you intend to bake it, which
the fondue must only half fill, as it rises
very much. Bake until golden brown, in
quick oven. 1t makes very handsome
dish, but must be served the moment it
quits the oven or it will fall.
for stale bread is to make canapies. Pro-
perly these should be cut with half-moon
shaped cutter, but if you have not one,
circles or diamond-shaped pieces will do.
Use slices of stale bakers bread, half an
inch thick, fry these quickly n very pale
brown in q little hot butter, spread on each
a little thin mustard and over that layer
of rich cheese, season with salt and white
pepper; bake in sharp oven till the cheese
is dissolved. Serve rs hot rs possible on
q napkin.
SCALLoPED CHEEsE.-Three ounces of
very fine, rich Cheshire cheese grated,
of bread crumbs, q desert spoonful of
made mustard, salt and pepper to taste
mix with the yolks of two eggs. butter the
scallop shells or other forms and bake till
n fine brown. This may be baked in one
and turned out like a cake, but you must be
sure it is cooked till it is solid in the center
or it will break.
PoTTED CHEESE FOR SPREADING ON
BREAD.-To pound of rich cheese put
six ounces of butter, one tablespoonful of
granulated sugar and pinch Of powdered
mace; work this in a mortar Tor chopping
lowl with potato masher) to paste with
three glasses of sherry or two of sherry
and one of brandy. When quite smooth
! nj IN
over it mutton suet tried out and boiling
hot, to the thickness of two dollar pieces,
and store for use.
CHEESE OMELET.-Soak the crumbs of
a small slice of light bread in enough hot
milk to moislen it thoroughly, beat it
smooth add to it three or four beaten eggs
and teacup of grated cheeee. Melt
little butter "a tablespoonfuD in n frying
pan, let it get hot, but not burn, then pour
the mixture in; put the pan where the
omelet will cook without burning; in three,
minutes slip broad knife under it, if we'll
Drowned, and the top is not "set;" lift one
side of the omelet. and tilt the pan SO that
the liqid part may run underneath, or, you
may set the pan in sharp oven for three
minutes. The whole process must be very
quick, or the omelet will be tough. Fold
it over, turn it on to hot dish, and serve
quickly.
This same mixture may have the whites
of the eggs beaten separately, and baked
as souttle pudding.
WELSH RAREBIT.-Melt gradually cup
of grated or faxed cheese with half salt
spoonful of salt, quarter one OF pepper
(scant) and a wine glass of milk or beer;
stir it till it looks like thick mayonnaise or
boiled custard, then pom it over slices of
buttered toast from which the crust has
been trimmed, nnd bake them in quick
oven five minutes.
A still simpler way is to lay thick slice
of cheese on slice of toast (buttered);
spread with mustard, pepper and salt and
and a pale brown.
Serve all cheese dishes very hot. /.